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Mud Pie

Mud pie is a Mississippi pie made with a chocolate cookie crust, brownie, chocolate pudding, and whipped cream.

Prep Time
1 hr
Cook Time
mins
Resting Time
8 hrs
Total Time
1 hr 40 mins
Servings: 8 servings
Calories: 788 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 14 oz. chocolate cookies , such as Oreos (about 35 cookies)
  • 6 tablespoons salted butter , melted
For the brownie
  • ½ cup unsalted butter
  • 3 oz. dark chocolate , 70% cocoa, grated
  • 3 large eggs , at room temperature
  • ⅔ cup caster sugar
  • 1 handful pecan kernels , toasted and finely crushed
  • 1 tablespoon Strong espresso coffee
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour , sifted
  • 2 tablespoons pure cocoa powder , no added sugar
For the pudding
  • ⅔ cup caster sugar
  • 2 tablespoons cornstarch
  • 1 pinch salt
  • 1½ cup whole milk
  • 2 large egg yolks
  • 4 oz. dark chocolate , 70% cocoa, grated
  • 1 teaspoon vanilla extract
  • 3 tablespoons salted butter
For the filling
  • 3 tablespoons very cold heavy cream , minimum 30% fat
  • 2 teaspoons vanilla extract
  • 6 tablespoons caster sugar
For the decoration
  • Finely chopped roasted pecans
  • chocolate shavings
Equipment
  • food processor
  • springform pan , 9 inch 22 cm diameter
  • Wire rack
  • Non-stick saucepan
  • Stand mixer

Instructions

Crust
    Cup of Yum
  1. Grind the biscuits into a powder with the help of a food processor.
  2. Transfer the powder to a bowl and add the melted butter and mix until the mixture is smooth.
  3. Spread this mixture on the bottom and up the sides of a high-sided springform pan.
  4. Place the pan in the freezer while preparing the brownie.
Brownie
  1. Preheat the oven to 350 F (180°C).
  2. In a bowl, melt the butter and chocolate together over a double boiler or in the microwave, stirring every 30 seconds, until melted.
  3. In a large bowl, whisk together the eggs and sugar vigorously until slightly thickened.
  4. Beat in the pecans, espresso, vanilla, flour and cocoa powder until well combined.
  5. Add the melted chocolate mixture and whisk until well combined.
  6. Remove the pan from the freezer and pour this mixture over the cold crust.
  7. Bake for 25 minutes or until puffed (the center may still move slightly). Let cool completely on a wire rack for 2 hours.
Pudding
  1. In a mixing bowl, whisk together milk and egg yolks. Set aside.
  2. Combine sugar, cornstarch, and salt in a nonstick saucepan, whisking well.
  3. Pour over milk and egg yolk mixture and whisk to combine.
  4. Cook mixture over medium heat, whisking constantly, until mixture boils and thickens, about 3 to 4 minutes.
  5. When mixture begins to bubble and thicken, remove from heat. Add chocolate, vanilla, and butter, and stir until well combined and smooth.
  6. Pour pudding over cooled brownie layer in pan and let cool for 30 minutes. Then, refrigerate the pan for at least 6 hours or overnight.
Topping
  1. After 6 hours, in the bowl of a stand mixer, beat the heavy cream, vanilla and sugar on medium to high speed until peaks form.
  2. Pour this mixture over the top of the pan. Garnish with pecans and chocolate shavings.